Cookies are required. Please enable Cookies

Salmon Jerky Recipe | Alton Brown | Food Network

Date Added: 1/14/2021    Source: www.foodnetwork.com

Want to save this recipe?

Save It!

Share It!

Ingredients
  • 14 Reviews, 3 Comments
  • Your Rating: Post Review Comment Cancel Sort by Sun Beamer 15 days ago Great flavor...I had bourbon flavored maple syrup on hand that I used instead of molasses. Love the tip for keeping it in a jar I buy the salmon already frozen, in individually wrapped pieces, cut it to size & leave in the fridge overnight. My husband & I love this Started out with a 1/2 lb. to be sure we liked it. Now we make a batch almost every week
  • 0 Comment
  • Cyndie R. 73 days ago I’ve made this 3 times in the last two months and it’s become a staple around our house. We have a Wolfe oven with a dehydration setting so I have no idea how well the box fan method works. I make a double batch and it’s gone in less than a week. If, like me, you generally use reduced sodium soy sauce I recommend going with the full sodium version here. I’ve tried it both ways and it is definitely less flavorful with reduced sodium.
  • Cyndie R. 73 days ago I’ve made this 3 times in the last two months and it’s become a staple around our house. We have a Wolfe oven with a dehydration setting so I have no idea how well the box fan method works. I make a double batch and it’s gone in less than a week. If, like me, you generally use reduced sodium soy sauce I recommend going with the full sodium version here. I’ve tried it both ways and it is definitely less flavorful with reduced sodium.
  • 0 Comment
  • Anonymous 163 days ago Oh my gosh First time to try making salmon jerky and I wasn't sure if I wanted to "waste" my salmon fillet, but this was amazing
  • 0 Comment
  • Jeff welch 319 days ago Awesome recipe. I used to buy salmon jerky at Trader Joe’s. This is sooooo much better.
  • 0 Comment
  • ken r. 757 days ago Very good recipe, I highly recommend it . I used an Excaliber dehydrator to make mine. This is first time I made, not sure I would change anything. Thanks Alton Alton's beef jerky recipe is also good
  • +1 Comment
  • jody s. 1081 days ago As an Alaskan, who catches and processes all his own salmon, I usually use this recipe for upwards 30-40lbs of fillets at a time. I omit the pepper and liquid smoke and add fresh minced garlic and garlic powder. I fresh grind pepper coarsely over the strips just before putting them in my smoker. (Thus the omission of liquid smoke.) Then I smoke them at 200F for 8 hours using roughly 60/40 mix of Alder and Orange wood chips, replacing the chips every hour to hour and a half. I’ve been known to add chili powder instead of garlic and just use orange wood chips for a sweet spicy taste. What I don’t eat or make into salmon dip, I take on vacations and trade/barter for everything from weeks worth of free parking at an attended lot at the beach, to free guided fishing trips, to free T-shirts and souvenirs.
  • jody s. 1081 days ago As an Alaskan, who catches and processes all his own salmon, I usually use this recipe for upwards 30-40lbs of fillets at a time. I omit the pepper and liquid smoke and add fresh minced garlic and garlic powder. I fresh grind pepper coarsely over the strips just before putting them in my smoker. (Thus the omission of liquid smoke.) Then I smoke them at 200F for 8 hours using roughly 60/40 mix of Alder and Orange wood chips, replacing the chips every hour to hour and a half. I’ve been known to add chili powder instead of garlic and just use orange wood chips for a sweet spicy taste. What I don’t eat or make into salmon dip, I take on vacations and trade/barter for everything from weeks worth of free parking at an attended lot at the beach, to free guided fishing trips, to free T-shirts and souvenirs.
  • jody s. 1081 days ago As an Alaskan, who catches and processes all his own salmon, I usually use this recipe for upwards 30-40lbs of fillets at a time. I omit the pepper and liquid smoke and add fresh minced garlic and garlic powder. I fresh grind pepper coarsely over the strips just before putting them in my smoker. (Thus the omission of liquid smoke.) Then I smoke them at 200F for 8 hours using roughly 60/40 mix of Alder and Orange wood chips, replacing the chips every hour to hour and a half. I’ve been known to add chili powder instead of garlic and just use orange wood chips for a sweet spicy taste. What I don’t eat or make into salmon dip, I take on vacations and trade/barter for everything from weeks worth of free parking at an attended lot at the beach, to free guided fishing trips, to free T-shirts and souvenirs.
  • jody s. 1081 days ago As an Alaskan, who catches and processes all his own salmon, I usually use this recipe for upwards 30-40lbs of fillets at a time. I omit the pepper and liquid smoke and add fresh minced garlic and garlic powder. I fresh grind pepper coarsely over the strips just before putting them in my smoker. (Thus the omission of liquid smoke.) Then I smoke them at 200F for 8 hours using roughly 60/40 mix of Alder and Orange wood chips, replacing the chips every hour to hour and a half. I’ve been known to add chili powder instead of garlic and just use orange wood chips for a sweet spicy taste. What I don’t eat or make into salmon dip, I take on vacations and trade/barter for everything from weeks worth of free parking at an attended lot at the beach, to free guided fishing trips, to free T-shirts and souvenirs.
  • +3 Comment
  • Anonymous 1524 days ago On my 2nd batch with my hydration unit. This Salmon Jerky is wonderful
  • +1 Comment
  • richard nineteenfortyone 1594 days ago Liquid Smoke Where can I get liquid smoke that is antioxidant, alkaline, ayurvedic, gluten free, range free, cage free, hormone free, chemical free, unprocessed, antibiotic free, hallal, natural, organic, and kosher?
  • 0 Comment
  • Anonymous 1312 days ago in nz u can get it at bin inn
  • 0 Comment
  • jody s. 1081 days ago You can make your own, and Alton even had a recipe for that
  • +1 Comment
  • C Geiger 163 days ago "...range free, cage free, hormone free.." It's a liquid, not an animal. Is this a joke?
  • 0 Comment
  • emdee-o 2027 days ago This is absolutely awesome. I use an electric dehydrator. Sometimes I substitute maple syrup for the molasses, and add skied paprika. Wow.
  • +1 Comment
  • Guest 2169 days ago Tasty My family loves it
  • 0 Comment

View the full recipe at foodnetwork.com

Give your recipes a home with MasterCook!

  • Auto-Import recipes from the all over the web & keep them in one place!
  • Add your own recipes and organize into searchable cookbooks
  • Access your recipes from anywhere on your smart devices
  • Scale recipes for any number
  • Create menus, meal plans, & shopping lists
  • Keep tabs on your nutrition needs
  • Share recipes & cookbooks with friends, family, or coworkers
  • Much, much more

Get Started for Free >>